Colombia, Sebastian Ramirez
Product details
| Management number | 253409096 | Release Date | 2026/10/24 | List Price | CA$13.60 | Model Number | 253409096 | ||
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Sebastian Ramirez is a fourth-generation coffee farmer from Quindío, Colombia, and one of the most exciting producers redefining what is possible through fermentation and processing. With over 12 years of experience, Sebastian has evolved from traditional coffee cultivation into a master of Carbonic Maceration, Honey, Natural, and Fruit Fermented profiles, always with a strong focus on precision, sustainability, and flavour innovation.
This Caturra lot from his farm, El Placer, is a striking example of his approach: bold, experimental, and beautifully controlled.
Expect an expressive, fruit-forward cup with deep berry character, layered sweetness, and a complex, vibrant profile.
El Placer is located in the lush landscapes of Quindío, where every stage of production is handled with intention and care. Sebastian’s commitment to sustainable farming and reduced pesticide use reflects a deep respect for both the environment and the people behind each harvest. From seed to drying, quality is the priority.
This lot is produced using an anaerobic fermentation and thermal shock process, designed to maximise flavour development while maintaining clarity and structure.
Fermentation begins in 200-litre tanks, where the coffee undergoes 120 hours of anaerobic fermentation at a constant temperature of 18°C, with controlled CO₂ injection to create a fully oxygen-free environment. This stage enhances flavour intensity and complexity.
After depulping, the coffee enters a second fermentation phase for another 120 hours with blackberry pulp. During this stage, the beans are submerged in water and subjected to a thermal shock at 40°C. The water is enriched with forest berries, helping to lock in the vibrant berry character and build a layered, expressive profile.
Drying takes place in two carefully managed stages. The first phase occurs under a canopy at a maximum temperature of 40°C and 25% humidity for approximately 20 days. The second phase is completed in a parabolic dryer for around 5 days, with shading to prevent over-drying and ensure even moisture throughout the lot.
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